Leaderboard

Fired up Murphy with some Fogo and flipped the upper grate for some direct heat. Skirt from Double R Ranch...here we go

Last week there was a post about ways to keep the rear gas port door from popping open from the air blast created from the silicone gaskets. We had a little pow wow and came up with this.. Pretty slick eeh? We bad.. we bad.. If demand we'll make up a bunch of these threaded rods so users can upgrade their rear doors.

That looks good. I see the Oakridge Carne Crosta rub...there has been talk if it recently. I ordered some and got it on Thursday. Need to try it...i got Crosta , Black Ops, and their Santa Maria....can't wait to try them all....

Here's an explicit example. Suppose your recipe calls for 500g flour and 300g water, and you want to substitute 100g poolish. Since a poolish is 100% hydration, it contains 50g flour and 50g water. You would then use 450g flour, 250g water, and 100g poolish to maintain the same hydration as the original formula.

Hi all, placed my order two weeks ago after four years of indecision and emailing Dennis a few times a year with questions. Tried different BBQ's and smokers but always knew the KK was what I wanted. Had my heart set on a 23 in matte black pebbles, so that is what I went with and I'm very excited. I'm in Perth, Australia and my new KK (still working on a name) is at the dock about to be loaded onto a ship to Fremantle, going via Singapore. Should arrive at the end of November, then its however long customs clearance takes, and its mine! I have to say that in the two weeks since I took the plunge, I have been reading posts on this forum just about every day, and it is amazing what I have learnt so far. You guys are awesome. Dennis's team are excellent, have kept me posted all along the way and even sent me a sneak peak of my unit before they packaged it up.

Used the Black Ops yesterday on a brisket point. Last week did a tri-tip roast with a blend of Carne Crosta and Santa Maria. Both came out excellent. Oh, almost forgot, the app last week before the tri-tip was a batch of wings - overnight marinade in Uncle Dougies, then dusted with Oakridge Habanero Death Dust. Just be careful with the Death Dust, as it does live up to its name!

Just used mine last night to do mashed potatoes - red bliss spuds (medium dice), half-n-half, butter, fresh thyme, parsley, roasted garlic, S&P. 183F for an hour. Drain, but save the liquids, riced the potatoes, then mashed with just enough of the cooking liquid to get the right consistency, then finished off with a big dollop of Boursin cheese (Garlic & Herbs). This is a riff off of Tyler Florence's method for making mashed potatoes. The key is to cook them in the dairy, not boil them in water.

Just to prove it did happen. Here's a photo of last night's brisket point, injected overnight with Butcher's BBQ Brisket, rubbed with Black Ops. On the KK initially @ 250F w/guru and smoker pot of pecan, post oak & mesquite, but ramped it up to 275F about 3.5 hours in to help push through the stall (I was a bit behind schedule for dinner). Pulled at 170F IT and wrapped in pink butcher paper, back on and finished out at 203F IT. Wrapped in foil, beach towel and into the cooler for an hour's rest, while I made the sides.

Wicked. So, what's in the glass? You seem to be following my philosophy - I cook with wine, sometimes some actually ends up in the food!

My only suggestion is md rare at the most. Everytime I've cooked them md rare they came out nice and tender basically melt in your mouth. Not long ago I ordered lamb cutlets at a restaurant (rack of lamb cut into individual bone in pieces). I ordered it md rare. They served it md well. Toughest crap I ever ate. I'll never order that at a restaurant again. I doubt I'll ever go to that restaurant again. If that's the best they can do they don't deserve my money.

That looks fantastic nicley done Sent from my SM-P600 using Tapatalk

That meat looks killer Sent from my iPhone using Tapatalk

@Aussie Ora just figure out what you want and send me the list. I'll figure out what I want and send you a list. We'll just do a swap like last time. I'm game for more kewl Australian stuff. It'll all work out in the end.

black ops is something else. This rub is my go to now for brisket. It is lights out better than anything else I have tried with brisket

Dozer, that cook looks sooooo delicious.

That looks good! Do you know SRF has a buy one, get one promotion on certain cuts? I just ordered two briskets but I'm splitting it with my best friend.

It is exasperating until you finally get it to stop. Fingers crossed, I haven't had a problem with my last 2 rotisserie cooks.

Yeah, I switched the basket around and thought it was solved, but it just reversed which pin would unscrew. And the whole thing made me dizzy.

As another Anova owner, I'll chime in, too. I use mine a lot. Makes the best shrimp - perfect. There's a whole section in this Forum dedicated to SV cooking. Check it out if you haven't already. And if you're still in the market, there's a Black Friday special on Anova's right now - Precision Cooker Bluetooth for $99. Best price I've ever seen it for. Here's the code for it - anova2-4bttb393.

LIke the saying goes, Scars are better than tattoos because they come with more interesting stories!

@DennisLinkletter one cradle shaft will want to unscrew itself, regardless of the direction of spin. Loctite will still be required one way or the other. I've been studying mine over the last day. @tony b please feel free to chime in on this. Right now I have my motor set to clockwise rotation, looking into the socket. Both shafts on the cradle are reverse threaded. A clockwise spin from the motor's perspective will *tighten* the left side cradle shaft, but will want to *loosen* the right side cradle shaft. Reverse the spin on the motor, and its the right side cradle shaft that gets tightened, while the left side cradle shaft will then be prone to unscrew itself. Pick your poison. The one piece square/hex motor shaft solves the issue of the *motor* shaft potentially unscrewing itself, but one of the cradle shafts will be still be prone to unscrewing. Its just the nature of the beast.

Thank you FotonDrv. It was a error on my part... But believe me, I learned my lesson.

@Gnomatic if you have the newer adjustable motor bracket (I assume you do) then the spring is really not necessary. I've never used my spring. The spring is a carry over from the older non adjustable motor bracket which helped facilitate inserting the motor shaft when you couldn't adjust the bracket. It is really irrelevant which way the motor spins. If it spins clockwise one side of the inner shafts wants to loosen. If you change the direction of the motor then the opposite inner shaft wants to loosen. The only way for you to solve this dilemma is to figure out which inner shaft wants to loosen (for the way your motor spins) and use blue loc-tite/flexbar on that inner shaft.